If you have a packet of noodles in the cupboard, a satisfying meal isn't far away. I used the rough end of some leftover cooked pork belly for this recipe, but shredded cooked chicken will work just as well.
|300 ml||Dashi, base, prepared as per recipe below|
|4||Shiitake mushrooms, dried|
|4 Tbsp||Dark soy sauce|
|150 g||Pork belly, cooked (Main)|
|1 head||Bok choy|
|200 g||Udon noodles (Main)|
|100 g||Tofu, silken, cut into 1cm squares|
|1 tsp||Dashi, granules|
|2 ½ cm||Fresh ginger|
- To make the dashi, pour the water into a saucepan, then add the dashi granules. Peel the ginger, cut into matchsticks, then add to the pan. Simmer the broth for 5 minutes, then strain.Pour 300ml dashi base into a saucepan, then add the shiitake mushrooms, mirin and soy and simmer for 5 minutes.
- Cut the pork into 3cm cubes, then add. Wash the bok choy, pull the leaves off the stem and add them to the saucepan - they should cook quickly.
- Put the noodles into a saucepan of boiling water and cook for 4 minutes, then drain and divide them between 2 large soup bowls.
- Cut the soft-boiled eggs in half and tuck them next to the noodles.
- Place the pork, tofu, shiitake mushrooms and bok choy in the bowls, then ladle on the broth. Finely slice the spring onions, then sprinkle over the top.